Turkish Soup

Submitted by kloron
Submitted by kloron
This is a hearty cold weather soup and with a salad makes a complete meal. It freezes well and I keep some in my freezer for quick meals.


about 6 -7


¾-1 Onion chopped 1 tbs Olive Oil ½ teaspoon ground Cumin 1 teaspoon. Penzys Turkish seasoning mix 1 cup red lentils, picked and cleaned 2 cans chicken broth + 1 can water 1 tbs chicken Bouillon 1 tbs parsley 2 chicken breast halves skinless, boneless ,cut into 1 inch pieces 1 can chickpeas

Nutritional information

about 275 cal per cup


Saute onion in olive oil until transparent add cumin and turkish seasoning mix, cook 1-2 minutes add chicken bouillon, stir well, add red lentils and saute 1-2 minutes. Add chicken broth and water, cook until lentils are done. Process with stick blender or in blender or food processor until pureed. Add chicken pieces and parsley and cook 10-15 minutes until chicken is cooked. Add can of chickpeas juice and all, cook for 5 more minutes, add salt and pepper to taste.